Chicken Rice Soup
Ingredients
3 lb. chicken pieces
8 C. water
1/2 C. celery with leaves, chopped
1/4 C. fresh parsley leaves, chopped
1 small onion
1 pinch pepper
1 bay leaf
1/4 tsp. celery seeds
1/2 C. rice, uncooked
1 C. carrots, diced
Cooking Instructions
Simmer chicken in water with celery, parsley, onion, pepper, bay leaf and celery seeds 4 hours in a slow cooker, or 1 hour over low heat on stove. Drain the chicken broth and remove chicken pieces. Discard bay leaf. Bone the chicken and chop into bite-sized pieces. Combine the broth, chicken, rice and carrots in a saucepan. Cook for 30 to 40 minutes, or until the rice is tender.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)